Cod with lemon & parsley crust & summer greens

Friday

Make this fish supper more substantial with boiled new potatoes.

QServes 2

QPrep 10 mins

QCook 10-12 mins

1 thick slice stale bread, crust removed large bunch of parsley

1 lemon, zested and juiced

1 tbsp olive oil, plus extra for the dish 2 cod fillets (about 175g each)

260g pack prepared green vegetables, such as peas & runner beans, or a pea, leek & spinach medley

1 tsp wholegrain mustard 1 Heat the oven to 190C/170C fan/gas 5. Tear the bread into pieces and put in a food processor with the parsley and lemon zest. Blitz to make rough crumbs.

2 Lightly oil a shallow baking dish, then add the cod in one layer. Lightly brush the fish with half the oil, then press on the crumbs. Bake for 10-12 mins. Meanwhile, steam the vegetables until just tender, then toss in the remaining oil, mustard and lemon juice. Serve alongside the fish.

PER SERVING 317 kcals, fat 9g, saturates 2g,

carbs 21g, sugars 5g, fibre 5g, protein 40g, salt 0.7g